Venison Meatballs are an easy, low fat alternative to beef! These Venison Meatballs can be baked, or air fried to make them even healthier!
If you have been following BCC for any length of time, you will know how much we love our venison! Roughly half of our meat consumption is, in fact, venison.
For this reason, we needed to learn how to, consistently, make tasty dishes with venison. There is a learning curve, no doubt.
But thankfully, we have really succeeded in the journey to create delicious, different venison recipes!
Venison is much healthier than beef or pork
It is because venison has so little fat, that some dishes with venison benefit from adding a bit of fattier meat to it. These meatballs are one of those cases.
As a general rule of thumb, slow cooked venison recipes do not require extra fat. Faster cooking techniques, (except the loins and tenderloins) require some additional fat content.
Venison has half of the fat of pork or beef. See this article for more information.
If you have a hunter, or in our case hunters in the family, it can be hard to find different recipes to make so you’re not eating the same things over and over again. Meatballs are one of our favorite. We find we prefer the taste to even ground beef meatballs.
This recipe for venison meatballs would work equally well with other wild game meat. Elk, moose, caribou or antelope, will all work as they all belong to the ungulate family.
What you need
- ground deer meat
- ground pork
- grated onion -or substitute onion powder
- grated garlic – or substitute garlic powder
- bread crumbs – fresh or dried will both work to bind the balls together
- parsley – fresh or dried
- oregano – fresh or dried
- thyme – fresh or dried
How to Make Venison / Deer Meatballs
- Mix venison and pork
- Grate onion directly over meat to capture the juices.
- About 2 tablespoons.
- Grate garlic too.
- whisk eggs in bowl.
- Add eggs, breadcrumbs and spices to ground meat. If making meatballs for Italian sauce, add Parmesan cheese.
- Mix gently, but well.
- Form into balls. An ice cream scoop or cookie scoop works well to portion meat.
- Bake at 350°F 40 minutes, until golden and internal temperature is over 165°F
You can easily make these meatballs gluten free by using gluten free breadcrumbs or crushed corn flakes, corn or rice chex or cornmeal.
The air fryer works amazingly well for meatballs too! I even prefer the meatballs air fried now! They get crispier! See my post for Air Fryer Meatballs.
You can also fry these meatballs over medium-high heat.
How to serve them
- top a big bowl of spaghetti or you favorite pasta and spaghetti sauce.
- use them for meatball subs with added sauce and melted mozzarella cheese.
- make appetizer meatballs with your favorite sauces.
Meal Prep tip: Make a double batch and place in bag and put them in the freezer, before cooking, for an easy dinner another night.
Other delicious venison recipes
- Corned Venison Recipe
- Venison Teriyaki Stir Fry
- Venison Enchiladas
- Venison Breakfast Sausage
- Venison Stew.
For all of the tasty venison recipes on Binky’s Culinary Carnival, look here.
More ground venison recipes
Tools I Use to Make Venison Meatballs
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Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!
We hope you like this deer meat meatball recipe. Give it a try today.
If you have any questions or comments, please ask in the comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
- 1.5 pounds ground venison meat
- 1/2 pound pork, ground
- 1/2 small Onion or substitute onion powder
- 3 cloves garlic or substitute garlic powder
- 2 large eggs
- 1 cup fresh breadcrumbs
- 3 tablespoon Milk
- 1.5 teaspoon parsley
- 1/2 teaspoon oregano, dried
- 1/4 teaspoon dried thyme
- 1 teaspoon coarse kosher salt or sea salt
- 2 teaspoons black pepper
- Grate onion and garlic right over bowl with the meat in it.
- Whisk eggs. Add the rest of ingredients to bowl and mix, gently, but well by hand.
- Form meatballs. For dinner meatballs, portion meat with ice cream scoop. For appetizer meatballs, portion with cookie scoop.
- Place on ungreased, rimmed baking sheet, so the meatballs are not touching.
- Bake in 350°F for 35-40 minutes, until browned and temperature is over 165°F.
- Serve with your favorite sauce.